SUSTAINABLE DIETS We have a duty to meet our customers dietary needs, and take pride in addressing health and safety issues. We also work hard to balance these needs against our commitment to become a net zero carbon emission business by 2040. Our businesses have the potential to support resilient food systems that can meet people’s needs today and tomorrow. The decisions we make on what to include SUPER LIMONE AND INSPECTOR in our menus can support the Food and OLIVE ARE ON A MISSION TO... BE KINDEBE KINDER TR TO O Agriculture Organizations’ (FAO) objectives BE KINDER TO THE PTHE PLANETLANET for positive change, from enabling healthy THE PLANET diets for all to supporting sustainable food ~60% of Coco Di Mama’s systems that promote healthy soils and better water management practices. menu and ~40% of We started taking accountability for our ASK Italian’s kids menus by partnering with Foodsteps in 2022 menu is low carbon to analyse the carbon footprint of our recipes with a view of increasing low carbon options and making this information more available to customers. Coco Di Mama was our 昀椀rst We want to offer meals that taste great and are good for the planet. NGR brand to analyse the impact of its full menu, We have committed to offering more sustainable U Y? food choices. Currently, 43% of our children’s H menu is low or very low carbon and we’re on a journey to make that even better. By 2025, our aim is to provide the carbon footprint of all the items and adding labels on its website to re昀氀ect the on our main menu too. O r y d a To 昀椀nd out more, visit askitalian.co.uk/foodsteps er aw st t ~60% of food options that are low or very raigh low carbon in 2023. We then analysed the In 2023 we increased our efforts to engage impact of our vegan swaps at ASK Italian, suppliers on the journey, by highlighting our and launched a new section on the website focus on carbon reductions at our Supplier to share key takeaways with customers. Conference, and asking suppliers to support ASK Italian also started communicating the our efforts to improve traceability and impact of kids’ menus, where in Spring 2023 transparency. We opened up to ideas and around ~40% of the recipes were low carbon. suggestions as well as shared learnings. SUSTAINABLE DINING REPORT 2023 36